Ingredients

• 12 oz black cod fillet

• 3 tablespoons soy sauce

• 1 1/2 tablespoons sugar

• 3 tablespoons seasoned rice wine vinegar

• 2 teaspoons finely chopped ginger

• 1 teaspoon finely chopped jalapeno pepper

• 1/4 cup finely chopped negi onion

• 1 medium cucumber

Instructions

1. Cut cod in 2 pieces of equal weight and toss with soy sauce and sugar in a mixing bowl or resealable plastic bag. Allow fish to marinate in refrigerator for about 2 hours.

2. Stir together vinegar, ginger, pepper and onion and. Let dressing sit for 30 minutes to mellow onion and meld flavors.

3. Slice cucumber in half lengthwise, scoop out seeds with a teaspoon, and cut in thin, half-moon-shaped slices. Toss cucumber with dressing.

4. Preheat oven to 325°F. Lift fish from marinade and place on baking sheet. Bake 12 to 14 minutes, or until a small amount of liquid collects at the bottom of the fillets and fish flakes easily when nudged with your finger.

5. Put small mounds of cucumber salad on each of 6 serving plates. Prop a fish fillet on each.